Bourbon has been a part of American culture since the late 18th century, when poor farmers in Maryland and Pennsylvania began distilling their excess grain crops. These distillers gradually migrated to Kentucky, which is now the spiritual home of Bourbon. Read More »
Another bottling by High West while their own spirit matures, showing off their ability to select great whiskeys. This is a blend of 6 and 10 year old bourbon produced in honour of the nascent American Prairie Reserve, an area the size of Connecticut that will hopefully one day be the largest grassland wildlife reserve in the USA.
Smooth Ambler's 7 year old Old Scout Bourbon is a mixture of 60% corn, 36% rye and 4% malt. The distillery was only founded in 2009, so this whiskey is blended from casks distilled elsewhere and chosen by Smooth Ambler. It has sweet and spicy notes including apple, cherry and tobacco.
Produced by Heaven Hill, Larceny bourbon uses wheat as the secondary grain rather than rye. This gives it a smoother flavour than you're average bourbon. Larceny is a small batch bourbon, made using no more than 100 barrels and bottled at a slightly higher 92 proof.
Founded in 2009, Smooth Ambler's range of older whiskies are made using barrels hand selected by the owners, until their own spirit is old enough. This 7 year old rye uses a mashbill of 95% rye and 5% malted barley and has notes of black tea, honey and mint.
A rye whiskey from Chicago's FEW distillery, named for temperance campaigner Frances Elizabeth Willard. This is rye heavy, with a touch of corn in the mix. Aged in air-dried oak barrels, this is a spicy offering.
A single barrel bourbon from Wathen's, produced in Kentucky. The whiskey makers, the Wathen-Medleys, have a bit of history with the current distillers being the 8th generation of the family to be in the business.
Aged for five years in new American white oak barrels, Cyrus Noble Bourbon is produced in Nelson County, Kentucky. A historic brand which was once the world's most sought after Kentucky Whiskey in the mid 19th century, it is still craft distilled in Kentucky today.
A rye spirit from Monterey's Fog's End distillery, run by former sheriff Craig Pakish. Whilst this is close to being a whiskey, it cannot be called one, due to the addition of sugar in the production process.
Kentucky and Tennessee based Corsair's artisanal whiskies have been causing something of a stir. Made from 80% Rye, with the balance being a mix of chocolate malt, malted rye and red wheat, this is a rather chocolatey whiskey.
A rye spirit from the folks behind Wasmund's single malt. It's not allowed to be called whiskey in the EU as it's under 3 years old or in the USA as it's not been in a new charred American oak cask. Instead the rye heavy spirit has been matured in first and second fill bourbon casks along with new and used apple wood and oak chips to give a surprising amount of development in just 12 months.
A 100 proof rye whiskey bottled under the reinvigorated James E Pepper label. James's grandfather has a claim to having opened the first Kentucky Distillery in 1776, but the James Pepper brand really hit its height in the early part of the 20th century, although it had disappeared by the latter parts. It's now back with this bourbon-esque, fruity rye whiskey.
A 35cl bottle of the splendidly-named Hudson Baby Bourbon - the first legal aged grain spirit to be produced in New York since Prohibition ended over 75 years ago. Unusually for bourbon, Hudson's spirit is pot-distilled and is aged in small new oak casks. Please note that this is a 35cl bottle
Hudson Four Grain bourbon is made using the Tuthilltown distillery's unique recipe of the common grains used for a bourbon mashbill - corn, rye, malted barley and wheat. Like the company's flagship Baby Bourbon, Four Grain is aged in small casks to speed up maturation. World Whiskies Awards 2012 - Best Bourbon No Age Statement